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    5 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    Slather this sauce on ribs while they get a quick char on the grill. It gives already tasty meat an added boost of flavor. Barbecue sauce can be refrigerated for up to 1 week.

    Recipe #516716

    My wife and I loved eating at the Cascades Restaurant in Colonial Williamsburg, Virginia. The breakfast buffet was spectacular, and dinner in the evenings was always a romantic experience. Our favorite salad dressing from the Restaurant was their homemade Pepper Dressing. This recipe, for an amount for the home cook, was in the Williamsburg Cookbook. When we made it at home, we discovered it also is a great dip for raw vegetables. Unfortunately, the restaurant is now gone, but our memories of it live on when we serve this dressing.

    Recipe #515223

    There are probably as many recipes for chili as there are cooks who make it. Over the years, I’ve tweaked chili recipes to arrive at the one I like best. I find that grinding my own beef chuck steak in a food processor works best. No one in our house likes kidney beans so we use Great Northern or Pinto beans instead; but if you are into the red beans, go for it. Making no claims other than this is the favorite in our house……

    Recipe #509918

    This is the recipe from the "Spices of the World Cookbook by McCormick", which I believe is out of print. It is better than any commercial brand I've ever tried. I find the commercial brands either too sweet or too sour.

    Recipe #491795

    Braunschweiger is a polarizing food. Haute cuisine, it's not. But you'll find it in lunch boxes all over town. Advocates love it, critics diss it, and many uninitiated young souls haven't a clue what it is.

    Recipe #483460


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